Self-Succulencing Pudding

I had quite a nice, relaxing weekend.  Saturday night was particularly nice - I had friends from back home visiting, my sister, and then just the 'usuals' over for dinner and drinks - which predictably lead to a lot more drinks, and, of course, the re-surfacing of our deep-seated need; to 'get booty-shakin'.  For dinner I made my specialty pizzas, see here, with a self-saucing pudding for dessert.
The pudding was a bit of an experiment (as, I guess, is all my food), but the girls (and boy) seemed prettty happy with the result.  So here it is, for you to modify as you desire :)

Self-Succulencing Pudding
(gluten-free, lactose-free, diabetic-friendly, vegan)

You will need for the pudding:
1 1/2 cups of almond meal
1 tsp baking powder
3-4tbs cacao powder
1 can of prunes, pitted and pureed ( I used the can variety for this recipe as I wanted the prune juice as well, for the sauce )
1/2-3/4 cup soy milk
Honey, if you desire.  I made mine without honey and found that it was sweet enough with only the prunes.

And for the sauce:
400-500g dairy-free, sugar-free dark chocolate
Juice of prunes (drained from the can)
small amount of boiling water

Roughly whisk the pureed prunes with the soy milk and honey (if you are using it).  In another bowl, thoroughly incorporate the almond meal, baking powder, and cacao. Slowly add the wet ingredients to the dry, stirring until well combined and smooth.  Grease, and pour into a baking dish.  Temper the chocolate (see how here), and add the prune juice to it; there should be about one cup of juice from the can.  Add a little bit of boiling water (pour over the back of a large metal spoon if you are worried about burning the chocolate) to make the dark chocolate a little bit more liquid, and then pour it all straight over the top of the pudding in the baking dish.  Bake for about 40mins at 160degrees C, or until the pudding bounces back upon pressure.

When I made this pudding, the sauce remained on top, so it was hard to tell whether the pudding had actually been cooked.  I would probably recommend to check it after 30mins, just grab a spoon and check out the consistency of the pudding sitting at the bottom - it should be cake-like. 
In this instance it is probably better that the pudding is undercooked, rather than cooked for too long.

I served with blueberries and natural yoghurt.  The serving sizes definitely don't have to be large- this pudding is rich and extremely filling!!


Have a great day!!